An interesting approach for a crustless quiche creation. These rose halfway up the sides of the little pans and each one was a perfect portion for an adult! And they were delicious! If you don’t like mushrooms, you can just omit them (carbs will go down a wee bit). This recipe is suitable for all phases of Atkins and Keto diets if you can fit the numbers into your daily routine. They are suitable for Paleo-Primal folks if you substitute coconut milk for the cream.
5 oz. pork bulk sausage
4 medium mushrooms, chopped
1 green onion, chopped
3 medium eggs, beaten
¼ c. shredded Monterrey Jack or Mozzarella cheese
1 c. heavy cream
¼ tsp. dried tarragon
Dash each salt, pepper and cayenne pepper
1/8 tsp. xanthan gum or your favorite thickener
OPTIONAL: Chopped parsley to garnish
DIRECTIONS: Preheat oven to 350º. Crumble and cook the sausage, green onion and mushrooms over medium-high heat. Spoon 1/4 of the mixture into two non-stick mini angel food cake pans. If you don’t have those, use a donut pan (you will have to spread mixture and cheese out over 4 donut wells instead of 2 pans as I used). Alternately, you could fill 2 large muffin pan wells or use two mini-loaf pans. Sprinkle 1 T. cheese over each one. Spoon in the remaining 1/4 mixture into each pan again. Again, sprinkle 1 T. cheese over each one. All filling and cheese should be distributed now.
Beat the eggs in a small bowl. Slowly drizzle the egg mixture over all the “donut” shapes you are making. If you need more egg using different pan, beat up another egg and finish filling them up to 1/2 the height of your well shape. Pop pan into hot 350º oven and bake for around 10-12 minutes, watching closely so as not to overcook them. Will be dry to the touch on top when done.
While they are cooking, make the sauce. Heat the cream in a skillet over medium heat. Add the tarragon, salt (omit if very sensitive to salt), pepper and cayenne. Dust your preferred thickener over the top and stir until it thickens up for you. When you remove the cooked donuts from the oven, tip them out of the pans onto your serving platter, using a knife tip to help removing them. Spoon the sauce over the top and garnish with chopped parsley if desired. Serve at once.
NUTRITIONAL INFO: Makes 2 servings, each contains:
810 cals., 75.1g fat, 6.25g carbs, 0.85g fiber, 5.4g NET CARBS, 29.15g protein, 870 mg sodium
Since you may use different pans, I am providing the numbers for the entire recipe below. Simply divide these numbers by the number of portions you made to get the values for one of YOUR servings.
ENTIRE RECIPE CONTAINS: 1621 calories, 150.2g fat, 12.5g carbs, 1.7g fiber, 10.8g net carbs, 58.3g protein, 1740 mg sodium